These Country-Style Ribs are bathed in flavor; to be exact, they’re rubbed, marinated, charred, baked, braised, glazed, and grilled. And when slathered with my Bourbon BBQ Sauce, these fall-off-the-bone ribs are the best of all worlds. It’s Labor Day and time for one last summer holiday backyard bash. This dish — Country-Style Ribs with Bourbon…
Curried Meatballs Skillet
Hot and spicy, smooth, and saucy, one bite of this Curried Meatballs Skillet will bring your guests back for more. Meatballs meet Asian spice in this Curried Meatballs Skillet, my addictive party food recipe. Curry is one of those ingredients that have a wide following; I don’t know anyone who doesn’t love it. And in…
A July 4th Tradition: The Bluesiana Burger
The Fourth of July holiday is my favorite family holiday: no last-minute dash for flowers, no arduous trek to the mall for gifts, not even a holiday card. It’s just a leisurely American celebration of family and freedom. And it’s the perfect day to fire up the grill. I’ve always had a hunger for hamburgers…
Pulled Pork Tacos with Creole Crema
For Cinco de Mayo, South of the border meets South Louisiana in this Pulled Pork Tacos with Creole Crema–a taco taste sensation. I love how the citrus flavors of the orange-brined pork shoulder are elevated by the spike of jalapeños and Cajun seasoning that work so deliciously with farm-fresh vegetables. And the cool and creamy…
Guinness Beef and Mushroom Stew
This hearty beef stew is rich with the umami flavors of mushrooms, beef, dark roux, and Guinness. Yes, Guinness Extra Stout beer. My Guinness Beef and Mushroom Stew is a bowlful of St. Patrick’s Day happiness. I’m green with envy at communities that passionately celebrate St. Patrick’s Day. It is an upbeat holiday that every…
Short Rib Onion Soup: The Best Soup on Earth?
For days after you’ve had this dish, your memory of it will not fade. In vivid detail, you will recall it all: the sweetness of the onions; the rich beef stock; the notes of rosemary and thyme in the pot; the chunks of tender beef short rib that add hearty flavor: the velvet cloak of…
How To Build a Charcuterie Board For Your Next Party
So, what do you do when you don’t know what to cook? Don’t cook. Yes, I said it: This is a post on my food blog that’s advocating not to cook. No recipe, no pots and pans, no hot stovetop, and no fuss. This Charcuterie Board will change the way you think about entertaining with…
Venison Bourguignon
With a depth of wild flavor bathed in red wine and a bouquet of herbs, this Venison Bourguignon is a Southern backwoods expression of a classic French dish. There are flavors here that tantalize: Wild game simmered down in a dark roux-infused gravy spiked ever-so-gently with red wine and punched with fragrant herbs, umami-rich mushrooms,…
Wagyu Beef Slider on Brioche with Jalapeño Pimento Cheese
Presented ceremoniously on a brioche bun, my Wagyu Beef Slider on Brioche with Jalapeño Pimento Cheese combines the best of hybrid Japanese beef with the down-home comfort of pimento cheese–a contrast of rich new flavors with more familiar tastes. The first time I tasted Kobe beef was at the flagship Matsuhisa in Beverly Hills, CA,…
Romano Chicken Breasts with Tasso Cream
The thick and creamy sauce infused with the spice of Cajun pork tasso hits you with a wallop of smoky flavor as you taste the first bite of my crispy Romano Chicken Breasts with Tasso Cream. Another bite, please! If you’re not from around these parts or at least traveled to Cajun country, you’re probably…
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